The reduction of pesticide use in food production has resulted in increasing cases of consumers finding spiders in their produce. Using preventative measures, both growers and food manufacturers can help increase consumer safety — and prevent an unwelcome shock at the supermarket.
Food manufacturers must maintain a focus on continuing innovation to keep their products and...
Industry players know that not only is the development of healthy products beneficial to...
More than anything else, the lawsuit against Huy Fong Foods proves just how important it is for manufacturers to find a municipality that is not only happy to have a business, but will fight for its existence. I feel that too few companies fully take advantage of that dynamic.
The food industry has been an ever-present influence in the life of Food Manufacturing's new editor, Holly Henschen. Holly has a wealth of experience covering the food industry, and she looks forward to sharing her expertise with our readers.
The industry must work continually to decrease the amount of food waste sent to landfills, in order to reduce the expenditures of waste disposal and help meet corporate sustainability expectations. And when companies are able to find innovative ways to put their waste to work, manufacturers also have the potential to increase profits and efficiencies.
Not too long ago, Monster.com, the well-known online job marketplace, conducted a comprehensive survey on the state of U.S. manufacturing jobs, and came to some compelling, if not worrying, results. In general, workers in U.S. manufacturing are largely unhappy with their current positions.
As consumer interest in gluten-free food products rises, food manufacturers have been cashing in. But until last month’s announcement by the FDA, delivered after six years of deliberation by the agency, the label had little actual meaning.
As the rise in temporary workers continues to affect our industry, it’s important that plant managers have a strategy for managing this new crop of personnel. Many plant-wide initiatives, like a strong safety culture, for example, are grassroots efforts that come from the ground up.
Based on many of the comments left behind on last week’s announcement that Wal-Mart Stores Inc. would be holding a summit on U.S. manufacturing, there’s a fair amount of skepticism over the company’s motives, particularly considering its long history of sourcing a vast majority of products from overseas.
Numerous studies show that getting adequate nutrition through plant-based foods can ease or reverse so many physiological aches and pains. Much like improving your health is a series of small steps, improving the health of your organization can be similar.
As obesity rates continue to rise in the U.S., many Americans are turning to food and beverage products which use artificial sweeteners. But a new report suggests that products containing these “faux sugars” may not be as sweet as they seem.
Who, at this point, hasn’t heard about Chip Starnes, the American co-owner of a medical supply company, who was held against his will for five days by his own Chinese employees? Many advocates of re-shoring say that doing business in China is too unpredictable, particularly when it comes to labor.
If Twinkies can indeed achieve a fabled longevity, it will have more to do with savvy business practices and innovation than secret, Frankenstein recipe formulations. This reinvigoration includes a number of strategic modifications to Hostess Brands’ business model.
A growing number of shoppers are choosing organic food and beverage products at the grocery, opening up a profitable opportunity for companies looking to venture into the organic market. According to a study by the Organic Trade Association (OTA), U.S. families are purchasing organic products at higher rates than ever.
Just because internal processes are streamlined and ideas are well crafted, doesn’t mean a business is immune to external pressures. Sometimes it means getting creative and going outside the four walls of your company in search of resources and guidance.
When it comes to the monumental task of training another generation of manufacturing employees, armed with the high-tech skills that the technology-heavy processes of the future will require, it’s easy to come down hard on the educational system.
While open innovation has been adopted slowly here in the U.S., companies like General Mills (see Food Manufacturing, June 2012, p. 34) are beginning to publicize their own successes with open innovation.
According to new reports released by the U.S. Centers for Disease Control and Prevention (CDC) and the U.S. Food and Drug Administration (FDA), incidences of campylobacter, commonly contracted from poultry and raw milk, are on the rise.
Apple’s campus-in-progress will feature an orchard for engineers to wander through, while Facebook is wrapping up work on campus that features a B-B-Q shack, a sushi house and a bike shop. At the same time, Google is offering ping pong tables, video game arcades and Lego stations.
Every plant manager I’ve met in my career values the well-being of their employees over all else, so I have no doubt the safety team is on board with whatever needs to be done here — and if you can prevent a listening problem, you can likely prevent a hearing problem.
The U.S. manufacturing sector has decrease total energy consumption by 17 percent between 2002 and 2010, according to a report released last month by the EIA. After years of advice, prodding, urging and incentivizing, manufacturers are greener than ever, and so are their pocket books.
In June 2011, President Obama launched a national effort to revitalize American manufacturing. This private-sector-led initiative, known as the Advanced Manufacturing Partnership (AMP), was designed to “bring together industry, universities and the federal government to chart a course for investing and furthering the development of emerging technologies